The pharmacological effects of chocolate

Abstract:

Chocolate contains more than 300 known chemicals. Scientists have analyzed and tested these substances one by one for hundreds of years, and continue to discover and prove the pharmacological effects of various components of chocolate on the human body in the process.

Chocolate is a natural guard against heart disease. Rich in polyphenol complex, this complex plays a considerable role in preventing fatty substances from oxidizing or accumulating in human arteries.

The main cause of heart disease is coronary heart disease, which is usually caused by the oxidation of a fatty substance called LDL (low-concentration lipoprotein) in the body's blood and causes cardiovascular obstruction.

The phenol complex of chocolate can not only prevent the fat of chocolate itself from rotting and turning sour, but also quickly absorb into the blood vessels after being eaten into the human body, significantly increase the antioxidant components in the blood, and soon actively act as a powerful antioxidant to prevent LDL oxidation and inhibit platelet activity in the blood vessels. These essential substances play an important role in keeping blood flowing smoothly through the body's blood vessels.

Nutritionists have shown that these natural antioxidant phenol compounds are found in plant foods such as fruits, vegetables, red wine and tea.

Strawberries have the highest antioxidant content of any fruit, but chocolate contains eight times more antioxidants than strawberries.

The antioxidant content of 50 grams (one or two) of chocolate and 150 grams (three or two) of fine red wine is basically the same.